Brown Butter Chocolate Chip Cookies

I'll be honest. I have never been a fan of chocolate chip cookies. However, once in a while I find one that I will eat -- this is one of them. I now have two recipes.

The original recipe I adapted from claims they onlly make 8 cookies. I found stretching it to just over 16 cookies was perfect.

Ingredients

• 2/3 cup salted butter

• 2/3 cup packed brown sugar

• 1/3 cup granulated sugar

• 1 egg

• 1 1/2 tsp. vanilla

• 1 2/3 cups all-purpose flour

• 1 tsp. baking soda

• 3/4 cups milk chocolate chips (more if you like more chips, I am conservative)

• Coarse Kosher Salt Flakes

• 
  

Directions

1. In a large skillet heat butter over medium-low until golden brown and foaming begins to subside, swirling pan occasionally, about 15 minutes. Pour into a large metal bowl; cool 15 minutes.

2. Beat in both sugars with a mixer until combined. Add egg, 2 Tbsp. ice water, and vanilla; beat until lighter in color and mixture begins to thicken, about 1 1/2 minutes. Mix in flour, baking soda, and 1/2 tsp. salt until combined. Stir in chocolate chunks.

3. Line a baking sheet or tray with parchment paper. Using a 1/3-cup (#12) scoop portion dough into eight balls (dough may be slightly soft). Transfer pan to the refrigerator and chill for at least 30 minutes or up to 48 hours before baking. If chilling dough more than 30 minutes, place chilled cookie dough portions in a plastic bag until ready to bake.(These are perfect to freeze and have ready to pop in the oven when unexpected company comes over.)

4. Preheat oven to 350°F. Line a large baking sheet with parchment paper. Place dough balls on prepared pan, leaving space for the cookies to spread. Sprinkle dough balls with salt flakes, if using.

5. Chill as directed. Bake 12 to 14 minutes. Makes 12 cookies.

Recipe adapted from here